The Stockade Bed and Breakfast

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Recipes

Vegan Scramble

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Vegan ScrambleVeganism has steadily been making its way into the mainstream in recent years, and data suggests that the number of vegans continues to grow rapidly. Far from a fad diet, veganism is a lifestyle choice; vegans do not consume any animal meat or byproducts (including eggs and milk), but many also steer clear of fur, silk, and soaps derived from animals. Whether you’re vegan for ethical, health, or environmental reasons, The Stockade is happy to accommodate you. Here’s one of our vegan breakfast options that our guests swear by:

Vegan Scramble

(4 to 6 servings)

  • 1/4 c. red bell pepper – chopped
  • 1/4 c. green bell pepper – chopped
  • 6 grape or cherry tomatoes – cut in half
  • 3 green onions – thinly sliced
  • 1 T. Fresh basil chopped
  • 2 c. packed fresh spinach
  • 1 c. sliced mushrooms
  • 2 Tablespoons extra virgin olive oil or coconut oil
  • 1 14-oz. package firm tofu – drained and crumbled
  • 1 T. flaxseeds (optional)
  • Salt, Pepper to taste

Combine peppers, tomatoes, onions, spinach and mushrooms with olive oil in a large, deep skillet. Saute over medium heat until wilted.

Drain and rinse tofu. Crumble by squeezing the tofu through your fingers. Add to skillet along with flaxseeds and toss to heat through.

Season with salt and pepper to taste.

NOTE: You can add whatever vegetables you want to use.  I like to add fresh sliced avocado and garnish with basil from the garden on the plate.

Bon Appetit!

 

Scrumptious Peach Pancakes

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Stack of Peach Pancakes photo courtesy of bhg.comINGREDIENTS:

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, well beaten
1 1/2 cups milk
2 tablespoons melted butter
1 cup peeled fresh peaches, chopped

Cinnamon-Sugar Topping:
1/4 cup granulated white sugar
1 tablespoon cinnamon
Mix together

DIRECTIONS:
Mix flour, baking powder, salt and sugar in large bowl.
In another bowl, combine egg and milk
Add dry ingredients to wet ingredients and beat until smooth
Add melted butter
Add peaches and mix well.

Cook on ungreased, hot griddle.

Serve hot with more butter and Cinnamon-Sugar Topping.

Nutella Cookies

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Stack of brown cookies with Nutella jar in background
• 1 c. Nutella
• ½ c. flour
• 2 tbsp. brown sugar
• 1 egg
• Course sea salt

 


Preheat oven to 350˚.

Combine Nutella, flour, brown sugar, and egg into a bowl. Use a hand mixer to blend well. The dough will be very stiff. If you like it softer, add more Nutella. If it’s too soft, add flour. Once everything is mixed in evenly, roll the dough into 1 inch balls. Spread them about 2 inches apart on an ungreased pan. You may want to flatten them just a little with a cup to get a nice cookie shape.

Bake them at 350˚ for 8-12 minutes. The cookies will come out savory. They should be cracking slightly on the top to signify when they are cooked through. Once they cool, sprinkle a tad of the sea salt on for garnish.

This was inspired by another of our employees. This cookie has a brownie-like texture that will blow your mind, especially if you love Nutella.

Sunday Morning Eye Opener Casserole

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  • 1-12 oz. package of seasoned croutonsSundayMorningCasserole
  • 12 eggs
  • 1 c. half and half
  • 4 oz. Rotel tomatoes
  • 1½ c. grated cheese
  • 1 bunch green onions, chopped
  • ¾ c. red and green bell pepper, chopped
  • 1 stick butter
  • Tony Chachere’s seasoning
  • ½ tsp. basil
  • ½ tsp. oregano
  • pie crust (optional)

Preheat oven to 350º.

Butter 9″ x 13″ casserole. Spray casserole dish with Pam cooking spray and sprinkle croutons in. Sauté green onions, bell peppers in butter until soft. Pour over croutons. Cover with cheese. Mix eggs, half and half, Rotel tomatoes, seasoning, and spices together. Pour mixture in casserole dish. Sprinkle top with chopped parsley and paprika. Bake at 350º for approximately 45 minutes or until done.

Optional: Casserole may be poured into a pie crust, as in photo above. Bake pie shell for a few minutes before adding mixture, then back as directed above.

Chicken

 

This is our most versatile dish and should be prepared to fit each cooks’ taste. Feel free to add sautéed spinach, cooked asparagus, or even enjoy this dish without the croutons! Make it your own!

 

 

Marmalade Bread

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Marmalade Bread2 c. flour
3 tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1½ c. orange marmalade
1 egg
¾ c. orange juice
¼ c. oil
1 c. pecan pieces

Preheat oven to 350º.
In a large bowl combine flour, baking powder, salt and baking soda.  Reserve ¼ cup of the marmalade and set aside. In a separate bowl mix together 1¼ cups marmalade, egg, oil, and juice. Add the wet ingredients to the dry and mix well. Stir in the nuts. Pour into a greased loaf pan and bake at 350º for 50 to 60 minutes.

When done, cool briefly and then remove the bread from the pan.  Place the bread in a baking dish, glaze with the reserved marmalade and return to oven for 1 minute.  Place on a rack and cool completely before slicing.  This bread will be easier to slice if you chill it beforehand.

This recipe comes from my fellow B&B owner Sally Crochet of Crochet House Bed & Breakfast in Houma.

Tart Tatin

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Tess cooking Tart TatinWhile my sister Jacqueline’s kids were infants, I went to France to help out. They had an apple tree in the backyard which produced a LOT of apples, so I was always looking for a dish that used them.  Therefore, I started making Tart Tatin, which is simply divine apple pie.  When I made it for dinner parties, everyone said “OOO LA LA!”

 

 

Ingredients

Frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 to 3/4 cup sugar depending upon the tartness of the apples
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored. You may use other varieties, but a hard, tart apple works best.

Preparation

Preheat oven to 425°F.

Roll pasty on flour to the shape of 10” iron skillet with enough over the edges of the pan to tuck in.

Spread butter thickly on the bottom and side of the skillet and pour sugar evenly over the bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles.

Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes.

Move skillet to oven and bake 20 minutes, then remove from oven and lay pastry over apples and tuck into pan.

Bake tart until pastry is browned, 20 to 25 minutes. Cool 10 minutes or more.  You can re-warm if necessary.

Just before serving, invert tart onto platter.  Serve immediately.


JD’s Comments:

I don’t know what variety of apples that I was using in France, but use what you ordinarily would to make your homemade apple pie. You can put whipped cream on top or serve with ice cream.  C’est delicieux!

Tart Tatin straight from oven, still in the black iron skillet

Tart Tatin straight from oven

Tart Tatin

 

 

 

Beef Brisket Slow-Cooked and Oh So Tender

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Brisket

The secret to tender brisket is slow cooking in the oven with a marinade of your choice.  Even a bottle of beer can make a brisket delicious and tender. After cooking, you may put it on the pit to get the smoked char on the outside or just serve straight from the oven.  You can put it in the fridge overnight and slice it the next day and reheat in the oven.  But, remember, the brisket is a tricky cut of meat and you must slice across the grain if you want slices.  If not, you can pull the meat and serve it as “pulled brisket.”  Either way, it is delicious.

JD’s Brisket Marinade

Depending upon how many pounds of meat you are cooking, you may need to double this recipe.  But for 1 brisket that is approximately 8 lbs, this should be enough.

Mix together:

1 cup red wine
1 1/2 cup water
1/4 cup honey
1/4 cup olive oil
1 T soy sauce
2 medium onions cut up
8 cloves garlic chopped

Buy brisket pre-trimmed or trim before cooking to remove excess fat.  Season with Tony Chachere’s seasoning, garlic powder, basil, thyme and oregano.  Place in pan deep enough to accommodate brisket with liquid poured over it.  Cover pan tightly with aluminum foil and place in 325 degree oven for 3 to 4 hours.  Cool.

You may make gravy from the liquid that it is cooked in.  I use the fat skimmed from the top and pre-browned flour to make the roux.  Pour in the liquid and cook till thick.  You can put in some beef bouillon for extra flavor.

This is a great dish for New Year’s Eve or the day before a party because you can cook ahead and serve in a chaffer.  Enjoy the party!!!

Joyce DeLerno’s Pecan Pie

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Pecan Pie PhotoEverybody has their own family recipes that bring back fond memories. My mom’s pecan pie was always one of my favorites and she did a couple of things different than other recipes that I’ve read. The use of the maple flavored syrup mixed with the light corn syrup gives it a slightly different flavor. Mom used Log Cabin syrup, but it is no longer available. I now use Mrs. Butterworth’s Original. You could use real maple syrup also if you are so inclined. Using chopped pecans gives a more crunchy top. I use Pillsbury pie crust as I don’t have the time to make crust from scratch. But, the flavor and texture of this pie is wonderful and I hope you enjoy it as much as the DeLerno family does. Thanks for the memories Mom! We miss you.

1 stick unsalted butter (1/2 cup)
3/4 cup packed light brown sugar
3/4 cup light corn syrup
1/4 cup maple flavored syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
2 cups chopped pecans
Pastry pie shell

Cream butter and brown sugar until light and fluffy
Add eggs one at a time and beat until smooth
Add syrups, extract & salt and blend until smooth
Fold in pecans
Pour into 9 inch deep pie shell brushed with egg whites to prevent sogginess
Bake at 350 for about 50 minutes or until golden brown with filling set
Delicious plain or served with vanilla ice cream on top

Butter Toffee

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ToffeeThe most difficult thing about this Butter Toffee is not eating it all before you give some away.

*Necessary Equipment: Candy Thermometer*

 

 

Ingredients
• 16 ounces Butter, melted
• 16 ounces Granulated Sugar (about 2 ¼ cups)
• 3 ounces Water
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 16 ounces Chopped Toasted Nuts (8 ounces if you only will coat one side)
• 24 ounces Tempered Dark Chocolate for coating, melted (12 ounces if you will only coat one side)

Preparation Instructions
Combine butter, sugar, water and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, under candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with the melted chocolate (use half of the melted chocolate if you will coat both sides) and immediately sprinkle with topping.
Optional, if you want chocolate and nuts on both sides: When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit and coat the other side with the rest of the chocolate. Sprinkle on topping.
When set, break into bite-sized pieces. Store in an airtight container.

Tenderloin Topped with Crawfish Imperial

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This super easy dish is sure to be a hit for Father’s Day!

Recipe

2-8 oz. filet mignon
Pan sautee or grill to desired degree of doneness

Crawfish Imperial Topping Sautee:

1/2 stick butter
4 green onions; chopped
Add:
4 oz. crawfish tails
1/2 cup half and half
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano
Salt and pepper to taste

Reduce slightly to thicken. Pour over steak and enjoy!